- 200 g Spar Quick & Easy Mousse powder*
- 50 g Seedless raisins
- 100 g Salted peanuts
- 400 ml Milk (fat-free, low-fat, full fat)
- 30 ml Coffee & Cream Double Act shooter
- 20 ml Coffee & Tequila Double Act shooter
- 200 g Shortbread biscuits, roughly chopped
*If the package comes in 400g, use 200g for this recipe and other 200 g for boozy choc mousse (just replace the milk with flavored cream liqueur and beat to instructions on packet.)
In small bowl, soak the raisins and liqueur for few hours.
Line 12 and 6 muffin-pan with cupcake wrappers and spray the insides of wrappers.
Pour 200 g choc mousse powder in mixing bowl, add the milk and beat with electric beaters according to instructions on package.
Stir in shortbread biscuits, peanuts and soaked raisins (with the liqueur) gently.
Spoon mixture into the cupcake wrappers and freeze for few hours in the muffin pans.
When solid, remove cupcakes with wrappers from muffin pans, place in lidded containers and freeze – it ‘melts’ really fast, so serve straight from freezer!
Serve with whipped cream, double cream yogurt or as is.